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Smoked Paprika Coriander Prawns bound with Creme Fraiche, Sun Dried Tomato Blini with a Citrus Dressing

Cooking Time
15 min Minutes


  • 1

    Step 1

    For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  • 2

    Step 2

    Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  • 3

    Step 3

    Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  • 4

    Step 4

    For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  • 5

    Step 5

    Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  • 6

    Step 6

    Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  • 7

    Step 7

    Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.


23 Total
  • 75 g Country Range Prawns
  • 10 g Country Range Smoked Paprika
  • 3 sprigs fresh coriander, chopped
  • 25 g Country Range Crème Fraiche
  • For the blini:
  • 3 tbsp Country Range Plain Flour
  • 1 Country Range Free Range Medium Egg
  • 1 x Country Range Plain Flour
  • 3 tbsp cream
  • 50 g Country Range Butter
  • salt and pepper, to season
  • 25 g Country Range Sundried Tomatoes, chopped
  • For the citrus dressing:
  • 1 orange, juice only
  • 1 pink grapefruit, juice only
  • 1 lemon, juice only
  • ½ shallot, peeled and sliced
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 tbsp sugar
  • 25 g Country Range English Mustard
  • salt and pepper, to season
  • 150 ml Country Range Vegetable Oil

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